Gangabayalu Pesarapappu Kura (Purslane leaves red gram curry)

admin, June 8, 2015

Serving size of Gangabayalu Pesarapappu Kura: 6

Ingredients for Gangabayalu pesarapappu kura

Purslane leaves                                  –           ½ kg

Green gram                            –           1 cup.

Green Chilli                             –           4

Onion                                      –           2 medium

Garlic                                      –           4/5 cloves

Jeera                                       –           ½ tbsp

Mustard                                   –           ¼ tbsp

Salt                                          –           1 1/2 tbsp

Chilli powder                           –           2 tbsp

Turmeric powder                    –           ¼ tbsp

Curry leaves                           –           2 leaf lets

Pulses (popu ginjalu)               –           1 tbsp

Oil                                            –           3 – 4 tbsp

Directions for making gangabayalu pesarapappu kura

  1. To prepare gangabayalu pesarapappu kura, first you need to gather purslane leaves, green gram, onion and green chilli.
  2. The first step in making gangabayalu pesarapappu kura is to soak the green gram in water (this helps in reducing the time required for the green gram to cook).
  3. After some time, clean the purslane leaves and check properly for any insects or spoiled leaves and wash them. Then clean the onion and green chilli too.
  4. Cut the purslane leaves, and then cut the onions and green chillies also into small pieces.
  5. Take a utensil and pour 3 table spoons of oil into it, let the oil heat
  6. After the oil heats, put some curry leaves, slightly smashed garlic cloves, ½ tbsp of jeera, ¼ tbsp of mustard, 1 tbsp of pulses and let them fry for half a minute.
  7. After that, put the sliced onion and green chilli into the already fried mixture in the utensil and let the onion fry until they become slight red in color.
  8. Then add the purslane leaves and let them cook for five minutes and add the soaked green grams.
  9. Once the purslane and green grams are done cooking, put required amount of salt, and 2 tbsps of red chilli powder, and mix everything properly.
  10. Then, put the stove in simmer position and let it cook for 2 – 3 minutes.
  11. The tasty gongura senagapappu kura is ready to be served.

Notes: Gangabayalu pesarapappu kura is served with rice during lunch or dinner. It can also be taken with chapatti.

About: Purslane leaves are rich in iron content and green grams are rich in proteins.

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